Grilled Vegetable Spring Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright spring salad of grilled vegetables and fresh greens with apple and radish for crunch and sweetness. Tossed with a creamy Alabama white sauce, it's both nutrient-dense and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 bunch broccolini
- 1/2 lb thin asparagus
- 1/4 lb snap peas
- 1/2 green apple (diced)
- 1 red radish (sliced)
- 5 ozs baby kale or baby spinach
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 tbsp Alabama White Sauce (divided)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 308mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 337mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.